These smokey sweet potato wedges are great enjoyed just as they are with the dip or as a side dish to form part of a larger meal. They are a great accompaniment to my BBQ pulled jack-fruit.
I could eat sweet potatoes every day – baked, mashed, roasted, gnocchi, wedges, fries, in stews or curries…seriously if I can think of a way to incorporate them into a meal I’ll do it. Don’t get me wrong, I love a white potato too but I think sweet potatoes bring a lovely flavour to a dish.
You may not need all the rub for the wedges given in the recipe below as it depends on the size of your wedges. The sweet potatoes I’ve been getting lately have been HUGE and called for all the rub. You don’t want your baking sheet to be swimming in oil but you do want all wedges thoroughly coated as this gives them the crispy edges…which let’s be honest, is probably the best bit 🙂
Sweet Potatoes are an original superfood. They contain nearly all your daily requirements for vitamin C, making them a great food to help support your immune system. As sweet potatoes contain slow-releasing carbohydrates they help maintain steady blood sugar levels.
Serves 4-8 (depending on the size of the potatoes)
For the wedges
-3 medium or 2 large sweet potatoes, washed (&/or peeled) & cut into wedges
-2 Tbsp. avocado oil (or an oil that can withstand high heat)
-1 & 3/4 tsp. smoked paprika
-1/2 tsp. ground cumin
-1/2 tsp. ground coriander
-pinch of cayenne
-large pinch of salt
For the dip
-2 avocados, skin & stone removed
-juice of 1 lime
-handful of fresh basil leaves, washed
-handful of fresh coriander leaves, washed
-1 spring onion, green part only, washed & roughly chopped
-scant 1/4 cup water
-salt to taste
How To Make
Pre-heat oven to 220C/430F.
Place the potatoes wedges on a lined baking sheet.
In a bowl whisk together the oil, spices and salt.
Drizzle the spice mix over the potatoes (you may not need it all, it depends on the size of your wedges) and mix well to ensure all wedges are thoroughly coated.
Place the baking sheet in the oven and roast for 20 minutes then flip over the wedges. Roast for a further 10-15 minutes until the potatoes are cooked.
Remove from the oven and serve with the herby dip.
How to Make the Dip
Place all ingredients except the water in a high-speed food processor and blend until combined.
Slowly add the water until a smooth consistency is reached – you may not need it all. If you prefer a thinner consistency, add more water.
Both the potatoes and dip store well in airtight containers in the refrigerator, the potatoes for up to 3 days and the dip for 2 days.